Lemon Ricotta Pasta with Spinach Recipe
Introduction
This Lemon Ricotta Pasta with Spinach is a bright, creamy dish that comes together in minutes. The fresh lemon zest and juice combined with smooth ricotta and tender spinach create a light yet satisfying meal perfect for any day of the week.
Ingredients
- 8 oz pasta (linguine or spaghetti)
- 1 cup whole milk ricotta cheese
- 1 lemon, zested and juiced
- 1 clove garlic, finely grated
- 2 cups fresh spinach
- 1/2 cup reserved pasta water
- Salt, to taste
- Black pepper, to taste
- 1 tbsp olive oil (optional)
Instructions
- Step 1: Bring a large pot of salted water to a boil. Cook pasta until al dente. Reserve 1 cup of pasta water, then drain the pasta.
- Step 2: In a large bowl, mix ricotta, lemon zest, lemon juice, garlic, salt, and pepper until smooth.
- Step 3: Return the drained pasta to the pot. Add fresh spinach and stir until wilted.
- Step 4: Add the hot pasta and spinach to the ricotta mixture. Toss together, gradually adding reserved pasta water until the sauce is creamy and coats the pasta evenly.
- Step 5: Taste and adjust seasoning as needed. Serve warm, topped with extra lemon zest or a drizzle of olive oil if desired.
Tips & Variations
- For extra flavor, try adding toasted pine nuts or grated Parmesan cheese before serving.
- If you prefer a vegan version, use plant-based ricotta and skip the cheese toppings.
- Fresh herbs like basil or parsley can brighten the dish even more.
Storage
Store leftover pasta in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat, adding a splash of water to restore creaminess and prevent drying out.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different type of pasta?
Yes, this recipe works well with most long pasta shapes like fettuccine, spaghetti, or even penne for a different texture.
Is it necessary to reserve pasta water?
Yes, reserved pasta water helps loosen the ricotta sauce and makes it creamy, allowing it to coat the pasta evenly.
PrintLemon Ricotta Pasta with Spinach Recipe
This refreshing Lemon Ricotta Pasta with Spinach combines creamy ricotta cheese, bright lemon zest and juice, and tender fresh spinach for a light yet satisfying meal. The simple ingredients come together quickly, making it a perfect weeknight dinner that’s both flavorful and comforting.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Pasta
- 8 oz linguine or spaghetti
Sauce
- 1 cup whole milk ricotta cheese
- 1 lemon, zested and juiced
- 1 clove garlic, finely grated
- Salt, to taste
- Black pepper, to taste
Vegetables
- 2 cups fresh spinach
Other
- 1/2 cup reserved pasta water
- 1 tbsp olive oil (optional)
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, about 8-10 minutes depending on the pasta used. Reserve 1 cup of the pasta water, then drain the pasta.
- Prepare Ricotta Mixture: In a large bowl, combine the ricotta cheese, lemon zest, lemon juice, grated garlic, salt, and black pepper. Mix thoroughly until smooth and creamy.
- Wilt Spinach: Return the drained pasta to the pot over low heat. Add the fresh spinach and gently stir until the spinach is wilted, about 1-2 minutes.
- Combine Pasta and Sauce: Transfer the hot pasta and wilted spinach into the ricotta mixture bowl. Toss everything together, gradually adding reserved pasta water until the sauce reaches a creamy consistency that coats the pasta evenly.
- Adjust and Serve: Taste and adjust seasoning with more salt or pepper if needed. Serve the pasta warm, optionally garnished with extra lemon zest or a drizzle of olive oil for added flavor.
Notes
- Use whole milk ricotta for the creamiest texture.
- Be sure to reserve pasta water to help thin out the sauce and help it cling to the noodles.
- Fresh lemon zest brightens the dish; avoid bottled lemon juice for best flavor.
- Feel free to swap spinach for other greens like arugula or kale.
- Serve immediately as the sauce is best enjoyed warm and fresh.
Keywords: Lemon Ricotta Pasta, Spinach Pasta, Creamy Pasta, Quick Italian Dinner, Easy Weeknight Pasta
